- Oct 9, 1999
- 46,894
- 10,721
- 147
Actually, it's not like any luncheon meat in so many ways.
It's cured, with a HIGH salt content (the oldest form of meat preservation known to man).
Shelf life refrigerated is 6 months. And, remember, that's a necessarily conservative estimate.
SunnyD
Belgian Waffler
Demon-Xanth
Lifer
- Feb 15, 2000
- 20,551
- 2
- 81
Capt Caveman
Lifer
- Jan 30, 2005
- 34,543
- 651
- 126
Forget a bout a slicer....look what I found
http://www.tienda.com/food/pro...ail&HBDCMP=IL-CSugProd
and
http://www.tienda.com/table/pr...il&HBDCMP=IL-TSugProd#
http://www.tienda.com/food/pro...ail&HBDCMP=IL-CSugProd
and
http://www.tienda.com/table/pr...il&HBDCMP=IL-TSugProd#
Capt Caveman
Lifer
- Jan 30, 2005
- 34,543
- 651
- 126
MaxDepth
Diamond Member
- Jun 12, 2001
- 8,757
- 43
- 91
Man, I'm frikken jealous as hell. Let me know if you feel the need to mail some it to folks. I'll pay postage!
STORAGE ? BONELESS HAM
? Prosciutto di Parma is cured with the bone in, then de-boned
and vacuum packed prior to shipping. In its vacuum pack, it
can be stored up to 6 months, refrigerated at 40°F to 45°F.
Freezing is not recommended.
? Once the vacuum seal is broken and slicing begins, the ham
will keep, refrigerated, for up to one month. Cover cut
surface with plastic wrap to prevent moisture loss.
The slices should be paper thin?about 1/16 of an inch.
? After slicing, immediately cover the cut surface of the ham
with plastic wrap and refrigerate.
STORAGE ? PRE-SLICED AND PACKAGED HAM
? Pre-sliced packages should be refrigerated at all times.
? Remove from refrigerator about 15 minutes before serving.
? Once opened, re-wrap unused portion well to prevent
moisture loss; use within 3 days.
TRIMMING
? Remove the skin covering the portion to be sliced.
Trim any oxidized areas on the meat with a sharp knife.
? Traditionally, very little fat is trimmed away before slicing. If less
fat is preferred, be sure to leave at least a 1/2-inch thick layer to
ensure superb flavor and satiny texture in each slice.
EDIT: I'm thinking since it is a cured ham, the thing has been exposed to aire for at least 12 months, maybe 16. Cutting what you think you'll eat in a months time, make that one cut and then immediately bag the remainder and vaccum seal it back up. I think the main section would last more than a month in the back part of the fridge, while you eat on that one hunk you sliced off.
STORAGE ? BONELESS HAM
? Prosciutto di Parma is cured with the bone in, then de-boned
and vacuum packed prior to shipping. In its vacuum pack, it
can be stored up to 6 months, refrigerated at 40°F to 45°F.
Freezing is not recommended.
? Once the vacuum seal is broken and slicing begins, the ham
will keep, refrigerated, for up to one month. Cover cut
surface with plastic wrap to prevent moisture loss.
The slices should be paper thin?about 1/16 of an inch.
? After slicing, immediately cover the cut surface of the ham
with plastic wrap and refrigerate.
STORAGE ? PRE-SLICED AND PACKAGED HAM
? Pre-sliced packages should be refrigerated at all times.
? Remove from refrigerator about 15 minutes before serving.
? Once opened, re-wrap unused portion well to prevent
moisture loss; use within 3 days.
TRIMMING
? Remove the skin covering the portion to be sliced.
Trim any oxidized areas on the meat with a sharp knife.
? Traditionally, very little fat is trimmed away before slicing. If less
fat is preferred, be sure to leave at least a 1/2-inch thick layer to
ensure superb flavor and satiny texture in each slice.
EDIT: I'm thinking since it is a cured ham, the thing has been exposed to aire for at least 12 months, maybe 16. Cutting what you think you'll eat in a months time, make that one cut and then immediately bag the remainder and vaccum seal it back up. I think the main section would last more than a month in the back part of the fridge, while you eat on that one hunk you sliced off.
Originally posted by: MaxDepth
Man, I'm frikken jealous as hell. Let me know if you feel the need to mail some it to folks. I'll pay postage!
STORAGE ? BONELESS HAM
? Prosciutto di Parma is cured with the bone in, then de-boned
and vacuum packed prior to shipping. In its vacuum pack, it
can be stored up to 6 months, refrigerated at 40°F to 45°F.
Freezing is not recommended.
? Once the vacuum seal is broken and slicing begins, the ham
will keep, refrigerated, for up to one month. Cover cut
surface with plastic wrap to prevent moisture loss.
The slices should be paper thin?about 1/16 of an inch.
? After slicing, immediately cover the cut surface of the ham
with plastic wrap and refrigerate.
STORAGE ? PRE-SLICED AND PACKAGED HAM
? Pre-sliced packages should be refrigerated at all times.
? Remove from refrigerator about 15 minutes before serving.
? Once opened, re-wrap unused portion well to prevent
moisture loss; use within 3 days.
TRIMMING
? Remove the skin covering the portion to be sliced.
Trim any oxidized areas on the meat with a sharp knife.
? Traditionally, very little fat is trimmed away before slicing. If less
fat is preferred, be sure to leave at least a 1/2-inch thick layer to
ensure superb flavor and satiny texture in each slice.
EDIT: I'm thinking since it is a cured ham, the thing has been exposed to aire for at least 12 months, maybe 16. Cutting what you think you'll eat in a months time, make that one cut and then immediately bag the remainder and vaccum seal it back up. I think the main section would last more than a month in the back part of the fridge, while you eat on that one hunk you sliced off.
could tip my mom has a vacuum sealer I can use.
idiotekniQues
Platinum Member
- Jan 4, 2007
- 2,572
- 0
- 76
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